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Table 3 Effect of treatments and storage on free fatty acids content (%) of palm oil

From: Antioxidant capacity of cinnamon extract for palm oil stability

Treatments

Storage (days)

Means

0

7

14

21

28

To

0.497 ± 0.03

0.548 ± 0.02

0.599 ± 0.04

0.640 ± 0.05

0.721 ± 0.03

0.601 ± 0.05a

TBHA

0.498 ± 0.05

0.508 ± 0.01

0.518 ± 0.05

0.528 ± 0.03

0.559 ± 0.01

0.522 ± 0.02e

T1

0.477 ± 0.02

0.538 ± 0.04

0.588 ± 0.03

0.609 ± 0.05

0.690 ± 0.02

0.580 ± 0.07b

T2

0.487 ± 0.04

0.527 ± 0.01

0.568 ± 0.01

0.598 ± 0.03

0.679 ± 0.03

0.572 ± 0.03b

T3

0.483 ± 0.01

0.513 ± 0.03

0.553 ± 0.03

0.583 ± 0.01

0.666 ± 0.03

0.56 ± 00.07c

T4

0.503 ± 0.03

0.513 ± 0.06

0.533 ± 0.02

0.563 ± 0.02

0.646 ± 0.02

0.552 ± 0.03c

T5

0.493 ± 0.03

0.503 ± 0.05

0.523 ± 0.03

0.543 ± 0.03

0.616 ± 0.04

0.536 ± 0.05d

Means

0.491 ± 0.02e

0.521 ± 0.05d

0.555 ± 0.07c

0.580 ± 0.06b

0.654 ± 0.06a

–

  1. To = control
  2. TBHA = synthetic antioxidant (butylated hydroxyl anisole)
  3. T1 = cinnamon extract 0.5%
  4. T2 = cinnamon extract 1%
  5. T3 = cinnamon extract 1.5%
  6. T4 = cinnamon extract 2%
  7. T5 = cinnamon extract 2.5%
  8. Means carrying same letters do not differ significantly
  9. (p < 0.05)